INGREDIENTS:
Rabbit. about a pound and a half
Bacon: four thin slices
oil Ages: qb
Mustard: three tablespoons
Onion: an average
Garlic:
two cloves chopped parsley, a tablespoon chili
: two small
White wine: a glass
Vegetable broth (nut) half liters
cream, four tablespoons
Sale: qb
Onion: an average
Garlic:
two cloves chopped parsley, a tablespoon chili
: two small
White wine: a glass
Vegetable broth (nut) half liters
cream, four tablespoons
Sale: qb
PREPARATION
In a saucepan buena size, put the oil to heat and brown the bacon, remove and set aside, put in pan the rabbit pieces have been cleaned from the excess fat, and fry gently washed and dried thoroughly, versao the end of the pieces are, add the onion, garlic and chopped chiles, just take color to the white wine to evaporate and add the mustard, chopped parsley and slices of bacon, pour the broth should cover all the meat and cook for over an hour after baking to adjust di sale, disporre il coniglio sul pitto di servizio, legare la salsa con la panna e versarla sul coniglio, servire ben caldo.
Ottimo accompagnato con patate rosolate al rosmarino
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